Ricotta bites with tarragon and elderflower syrup

PT15M

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Ingredients

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Ricotta bites

To plate

1
Mix the ricotta, lemon zest, sugar and the chopped tarragon.
2
Preheat the deep fryer to 170°C
3
Cut the filo into 5cm squares and brush with melted butter, put a teaspoon of the mixture on each square and close it at the top, making a bundle
4
Deep fry until golden brown and crispy for about 1 minute
5
Whip the cream and add the elderflower syrup, transfer to a piping bag
  • 100g of double cream
  • 60g of elderflower syrup
6
Make a cross-hatch with the elderflower cream and add 3 ricotta bites per plate. Garnish with the berries and a tarragon sprig
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